Rich in zinc, iron and vitamin B12, this salad works well for a first-class Italian-style country picnic or patio buffet dinner. It’s also good tucked into a pita or tortilla as a wrap for lunches.
1 tsp (5 mL) coarsely ground pepper
1 tsp (5 mL) Italian seasoning
⅛ tsp (0.5 mL) garlic powder
1 lb (500 g) Beef Grilling Steak (e.g. Rib Eye, Strip Loin or Top Sirloin), 1 inch (2.5 cm) thick
½ cup (125 mL) minced red onion
¼ cup (50 mL) olive oil
¼ cup (50 mL) chopped fresh basil
2 cloves garlic, minced fresh or roasted mashed
2 tbsp (30 mL) red wine vinegar
½ tsp (2 mL) salt
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) pepper
2 cup (500 mL) assorted grilled vegetable chunks (e.g. zucchini, sweet red pepper, asparagus, etc.)
2 plum tomatoes, seeded and chopped
1 can (19 oz/540 mL) lentils, drained and rinsed
1 jar (6 oz/170 mL) marinated artichoke hearts, drained and coarsely chopped
Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes.
Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper in large salad bowl. Add grilled vegetables, tomatoes, beans or lentils and artichoke hearts. Gently toss together and season to taste if necessary.
Grill steak over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F (63°C). Let stand for 5 minutes. Carve into thin slices and serve with lentil mixture.
Good source of iron (20% DV) and an excellent source of zinc (49% DV), 29% DV sodium.
Substitute your favourite gluten-free seasonings for a gluten-friendly option!
- Calories: 376
- Fat: 18 g
- Carbohydrates: 29 g
- Protein: 25 g
Keywords: Rib Eye, Striploin Steak, Top Sirloin, Light Meal